Maremmana beef fillet and Romanesco courgette with chive, pomegranate vinegar and cooked must

Take the fillet and cut 8 slices 4 cm thick and 10 cm long, cover with a tissue paper and beat lightly.

Take the roman courgettes and cut 8 slices of the same dimension, scald in water for one minute and then cool them on a bakery paper.

Souse the meat in the white vinegar for one minute with the pomegranate grains. Salt fillet slices and courgettes; roll them together keeping the courgette outside and the fillet inside, with a ginger slice as well. Bind them with chive, put on a plate and add oil and cooked must. Grate a bit of pepper and serve with few flakes of roman pecorino and some pomegranate grain.